Servings
Font
Back
5.0 from 51 votes

Mini Chicken Quesadillas

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Course: Appetizer , Snacks

Ingredients

  • 1 ½ cups leftover finely shredded rotisserie chicken
  • 1 ½ cups shredded Mexican blend cheese
  • ⅓ cup restaurant-style salsa
  • ¼ cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup refried beans homemade or store-bought
  • 16 street tacos flour tortillas warmed
  • 3 tablespoons canola oil divided
For serving
  • 1 cup guacamole
  • 1 cup Pico de Gallo
  • ¼ cup sour cream

Instructions

    Cup of Yum
  1. Preheat oven to 200 degrees F.
  2. CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
  3. Working one at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
  4. Heat 1 tablespoon canola oil in a large cast iron skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
  5. Serve immediately with desired toppings.